One of the most popular American dishes is chilli. It’s a hearty, toasty dinner that is ideal for chilly weather or whenever you want something warm and filling to eat. Bison chilli is a tasty and healthier alternative to the widely used beef chilli. For those who want to savour the mouthwatering flavour of chilli without feeling guilty, bison meat is a perfect alternative to beef because it is leaner and lower in fat and calories.
Bison Chili recipe
Chilli made with bison is a delicious and healthy substitute for beef chilli. It is simple to prepare and full of flavour and nutrition. Try this recipe and compare the results to your preferred beef chilli recipe. You might be shocked by how much you enjoy it!
Equipment
- Large pot or Dutch oven: You will need a large pot or Dutch oven to cook the chilli. A 5-6 quart pot should be large enough to accommodate all the ingredients.
- Cutting board and knife: You will need a cutting board and knife to chop the onion, garlic, and bell pepper.
- Wooden spoon: A wooden spoon is perfect for stirring the chilli while it simmers.
- Can opener: You will need a can opener to open the cans of diced tomatoes, kidney beans, and tomato sauce.
- Measuring cups and spoons You will need measuring cups and spoons to measure out the water, chili powder, cumin, smoked paprika, and salt.
- Serving bowls: You will need bowls to serve the chilli in.
- Immersion blender: If you prefer a smoother consistency, you can use an immersion blender to blend the chili slightly.
- Slow cooker: You can also make bison chili in a slow cooker. Simply brown the bison and sauté the vegetables, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Ingredients
- 1 lb. ground bison
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
Instructions
- Cook the ground bison over medium-high heat in a sizable saucepan or Dutch oven until browned and well cooked. Put the bison aside after removing it from the pot.
- Add the green bell pepper, onion, and garlic to the same saucepan. Cook for about 5 minutes, or until the vegetables are tender.
- To the pot, add the chopped tomatoes, kidney beans, tomato sauce, water, cumin, smoked paprika, chilli powder, salt, and pepper. To blend, stir.
- Re-add the cooked bison to the pot and boil the chilli.
- Stirring occasionally, lower the heat to low and allow the chilli simmer for 30 to 40 minutes.
- Serve the chilli hot with cheddar cheese crumbles, sour cream, and fresh cilantro diced on top.
Notes
Tips:
- Add extra chilli powder or a diced jalapeño pepper for a chilli with more heat.
- Reduce the water you add or let the chilli boil for longer if you prefer a thicker chilli.
- Chilli leftovers can be kept for up to 3 days in the fridge or up to 3 months in the freezer.
